After pressing and filtering that follows the main fermentation, "premium" sakés can be diluted with only two ingredients: pure water or neutral alcohol at 95%. Any other addition will drop the saké into the vast family of so-called "ordinary" sakés or "futsushu" and its array of flavored products of questionable quality. Sakés without the addition of water after fermentation carry a specific qualifier: "genshu". This word can be translated as "undiluted alcohol".
"Genshu" sakés often have a rich and deep flavor but also a higher alcohol content than sakés diluted with water. Some batches reach even the legal limit of 22°C. (Beyond that, Japanese law states that the brewer can no longer use the name "saké" for their beverage.)
In general, these are powerful sakes, with decidedly earthy aromas: grains, humus, nuts, honey… We recommend them more in winter and if possible heated for maximum aroma diffusion.
